To make the wines of Domaine Hubert Lignier, the grapes are sorted by quality, when picking, grapes that do not look good enough are thrown away. The winery is very traditional and certainly adheres to the classic methods of wine making; the stem is removed manually and the fermentation takes place in an open tank made of cement so that 'pigeage' (that is the traditional method of pressing grapes by stamping with feet - washed of course!) can be used as a pressing method . The fermentation is fairly long, lasting 15-20 days, while at most wineries it is no longer than 2 weeks. For the 'village wines' between 20% - 30% new oak is used with 18 months in barrel and for the Premier and Grand Crus about 50% new oak is used with 22-24 months in barrel.
